10 Hidden Food Allergy Triggers Lurking in North America

5. Shellfish: The Elusive Allergen

Shellfish allergies are more common in adults than in children and can be triggered by both crustaceans, such as shrimp and crab, and mollusks, such as clams and oysters. This section examines the proteins in shellfish that cause allergic reactions and the challenges of avoiding shellfish in various cuisines. We explore the hidden presence of shellfish in flavorings and supplements and the importance of thorough communication with restaurant staff when dining out. The section also discusses the potential for cross-reactivity between different types of shellfish and the need for personalized management plans for individuals with shellfish allergies.

6. Fish: A Sea of Challenges

Fish allergies are distinct from shellfish allergies and are often triggered by proteins such as parvalbumin. This section explores the prevalence of fish allergies and the challenges of avoiding fish in a seafood-rich culture. We discuss the hidden presence of fish in sauces, dressings, and supplements, as well as the potential for cross-contamination in restaurants and food production facilities. The section also addresses the importance of clear labeling and the role of education in helping individuals with fish allergies navigate their dietary restrictions safely.